Teriyaki Chicken Wings
Teriyaki Chicken Wings
Most of the time when I’m at the Dollar Store in our town I’ll stop at the grocery store that’s right across the street. I’ll stop in and scan the fresh meat case to check for bargains. I came across a fantastic sale they were having on chicken wings and came home with 5 packages of family size wings at the price you would have paid for just one. I know a bargain when I see it.
Teriyaki Chicken Wings…phenomenal, the best you’ll ever eat. Tender and bursting with flavor. Slightly crispy with a sauce that’s on the wings and not laying beside it in a little puddle and very easy to make.
These would be perfect for Football Season, oh yeah, make a double batch they won’t last long. Looking ahead to the holidays…office parties, potlucks and company stopping by helping you celebrate, these would be perfect. But don’t leave out making them just because you want them, that’s the best reason ever. I love bringing you recipes like this, a fantastic easy recipe you will make over and over again. Enjoy!
PIN IT FOR LATER
Teriyaki Chicken Wings
Ingredients
- 3 lbs chicken wings tips removed and split at joint
- 1 cup soy sauce
- 2/3 cup water
- 1 cup brown sugar
- 2 tablespoons dry mustard
- 1 Tablespoon ground ginger or 1 tablespoon fresh grated gingerroot
- 3 garlic cloves minced
Instructions
- 1. Place chicken wings in a large shallow baking pan, a cookie sheet worked well for me.
- 2. Place the soy sauce,water,brown sugar, dry mustard, ginger and garlic in a medium size saucepan and bring to a boil over medium heat. Remove the pan from the heat after it starts to boil.
- 3. Pour marinade of wings and place in a preheated 350 degree oven. Bake for 1 hr and 30 minutes. Turning chicken wings half way through baking time.
- 4. Remove wings from the oven and place on a jelly roll pan. Turn your oven to broil and brown wings until crispy, turning several times while broiling. This only takes a couple of minutes.
Video
Notes
If you enjoyed this recipe, you may like these as well.
Chicken Enchiladas with Homemade Red Enchilada Sauce
Looking for more wing recipes? Try these out from other bloggers.
Crispy Baked Parmesan Chicken Wings
Sweet and Spicy Sriracha Baked Chicken Wings
Mmm would this work with other chicken pieces, like thighs? Looks great!
Chrissy oh yes wouldn’t it be great on thighs!! Thank you Chrissy!
I so appreciate how easy you make it to print your recipes! Thanks for being so reader friendly! I hope to make this chicken wing recipe for my kids /grandkids during some of our fall get gatherings. Love your site and all the great recipes.
Betty your welcome. And please come back and tell me how y’all liked it!
Where’s your PinIt button for this recipe.
Diana click on the recipe title, when the recipe loads up there will be social media buttons at the top and at the bottom of the post. Pin it is included
Why was I not invited over for these?!! WOWSA! They look incredible!
Thank you Dan, you and Scott are always invited!!
These were super yummie! I actually marinated them overnight, as I had started the recipe but something came up and i couldn’t finish cooking them. That gave them so much flavour. My bf has Celiac Disease so I had to use gluten free soya sauce and I was concerned about how that would work, but my worries were unfounded. He told me this recipe was a keeper! It’s written out on a card in my recipe box, only the really good recipes make it in there 😉
I’m so happy it worked out for you Janet!! Thank you for trying the recipe!
hi I was making these for dinner and I realized I boiled the sauce over high heat instead of medium. Is that going to cause a problem?
No Joella, it won’t. Sorry I didn’t get to you sooner, I was unable to get onto my blog for about 3 days. It about drove me nuts!
I made this with cut up chicken and it was really great Thank you
Great Susan!! Thank you for coming back to tell me!!
Do we cover while baking
Tiffaney, no don’t cover the wings when baking. Let me know what you think of them!
Hello, I just whipped up the marinade and am going to marinate these overnight. I can’t wait to have these while watching football tomorrow. This was so easy to prepare and I am sure I will be making these for get togethers many times in the future. I will let you know how they came out and I plan on checking out a lot more of your recipes. Thank you!!!
Thank you Linda!
My sauce did not reduce. What could have happened? I did dbl the recipe.
Kim I’ve never doubled the recipe, that might have been why it didn’t thicken.
Could you do these in the crockpot and then take them out to broil
Rahunda, I’m not sure how that would work. As it bakes the sauce reduces and becomes thick and clings to the wings. I just don’t know how much the sauce would reduce in the crock pot.
I’ve struggled a bit with this recipe. First time I used low sodium soy sauce and light brown sugar. The sauce didn’t thicken when boiled, and then became a burnt mess on the wings in the oven. Second time I tried with chicken breast tenders, doubled the sauce recipe, used dark brown sugar and a mix of regular and low sodium soy sauce, marinated the chicken overnight. This time the sauce did thicken a bit when boiled, but it was quite salty. And, quite watery after baking in the oven.
I’m going to keep trying, as I prefer this to bottled sauce, but any other tips on getting the sauce “just right”?
Mags, the sauce doesn’t thicken when you boil it. All the thickening happens in the oven. These bake for one hour and half, in between that time you’ll be turning the wings over in the oven periodically to keep them coated. During that time is when the sauce will thicken, it doesn’t happen all at once but during that 1 hr and 30 mins in the oven the sauce will thicken. If you try them again, let me know and I’ll try to be more specific.
The title says Teriyaki Chicken…but the recipe only lists soy sauce! Is it a typo?
Good morning Tracie, the soy sauce, brown sugar, dry mustard , ginger and garlic make the teriyaki sauce that the chicken bakes in.
Is there a difference with using prepared yellow mustard instead of dry mustard?
HI Judy To answer your question about mustards…I found this for you from My Recipes, hope it helps…. https://goo.gl/4hpcnq
This recipe was perfect! We didn’t have time to marinate but these didn’t need it. The flavor was perfect! My son loved them!! Thank you for sharing!
It’s one of our favorites too Collen! So happy you loved it! Thanks for coming to visit!
I have not had any wings better than these, so delicious!! I agree that you do not need to marinate. They were perfect, and my husband wants me to make all the time. Thanks for a wonderful recipe!!
THank you Debbie! My husband loves them too!
oh yum these sound just incredible. I love a good teriyaki glaze, and who can pass up on chicken wings. Great deal!
Those wings look finger licking good – literally! Perfect for game days!
These will be perfect for game day. Or teenagers. My son and his friends will love them!
wow the sheen on that looks spectacular drool worthy and finger licking delicious love it! A must try soon!